Pickle popsicles have refreshing pucker power
Hot enough for you?
Well it's going to get hotter, friends, so keep drinking water, and make a batch of Pickle Pops!
The recipe came across my email and I just had to try them. They are delicious and refreshing.
So here's the recipe. I made mine with dill pickle juice and dill pickles, and added a festive carrot stick for the handle. I didn't add sugar — I wanted the pucker power.
I've included a couple other popsicle recipes too, just in case you would rather have a more traditional popsicle.
Bon Appetite! Make eating an adventure!
Makes 10 servings
2 1/4 cups pickle juice (use bread and butter pickles or dill pickles)
1 tablespoon granulated sugar
1/2 cup pickle chips
In a large liquid measuring cup whisk together pickle juice and sugar. Place a few pickle chips in each popsicle mold then pour in pickle juice mixture. Cover and add popsicle sticks. Freeze until solid, about 4 hours.
Watermelon Lime Pops
4 1/2 cups watermelon, cubed
1 1/2 teaspoons SPLENDA ZERO™ Liquid Sweetener (or use a natural zero calorie sweetener like monk fruit extract, stevia or agave nectar or a little plain ol' sugar)
3 tablespoons fresh lime juice
Pinch of salt
Combine all ingredients in a blender and blend on high until completely smooth. Carefully pour into 8 popsicle molds and freeze for at least 8 hours.
Rainbow Fro-Yo Pops
Makes 10 servings
1 cup frozen raspberries
1 cup frozen strawberries
1 cup frozen mango chunks
1 cup frozen pineapple
1 cup baby spinach leaves
3 cups vanilla Greek yogurt
In a blender or food processor, blend 1 cup fruit with 1/2 cup yogurt until combined (cleaning out processor between colors). For the spinach, blend with remaining 1/2 cup frozen pineapple. Transfer to bowls.
Layer 1/4" of each color in popsicle molds in the shades of a rainbow.
Insert popsicle sticks and freeze until firm, 4 hours.
Run popsicle molds under warm water for 20 seconds for easy removal.
Recipes courtesy of Delish.com.
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